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Pineapple Appetizer Meatballs

 Pineapple Appetizer Meatballs
Karen Mellinger Baker of Dover, Ohio blends a can of crushed pineapple into her meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-size snacks is a snap to prepare.
24 ServingsPrep/Total Time: 30 min.


  • 1 can (8 ounces) crushed pineapple
  • 1 egg
  • 1/4 cup dry bread crumbs
  • 1/8 teaspoon pepper
  • 1/2 pound bulk pork sausage
  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • GLAZE:
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 2 tablespoons Dijon-mayonnaise blend


  • Drain pineapple, reserving juice. Place pineapple and 2 tablespoons
  • juice in a large bowl (set the remaining juice aside for glaze). Add
  • the egg, bread crumbs and pepper to pineapple. Crumble sausage and
  • beef over mixture and mix well. Shape into 1-in. balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake,
  • uncovered, at 450° for 12-15 minutes or until a thermometer
  • reads 160°.
  • Meanwhile, in a large skillet, combine glaze ingredients and reserved
  • pineapple juice. Add meatballs. Bring to a boil over medium heat.

2 of 2

Pineapple Appetizer Meatballs (continued)

Directions (continued)

  • Reduce heat; cook and stir for 5-10 minutes or until heated through.
  • Yield: 2 dozen.